HORCHATA
Makes 1 quart

1 c. uncooked white rice
1/2 to 1 tsp. almond extract (the recipe calls for 1/4 c. slivered
almonds, but nuts are fatty, and I don't know how much of that fat
would end up in the completed horchata)
2 sticks canela or other cinnamon
1 quart water
1/4 c. sugar
1/2 tsp. vanilla
Ice cubes

In a blender, grind up the rice for 2 minutes, until it resembles coarse meal. Transfer to rice to a bowl and add [almonds, if using] canela/cinnamon sticks and water. Stir well. Cover loosely and let the mixture sit overnight (I'm assuming this would be in the refrigerator).

Transfer the mixture to the blender in 2 batches and puree until the grittiness disappears, about 2-3 minutes per batch. Strain into a pitcher through several layers of dampened cheesecloth (or coffee filter). Don't skimp on either of these steps or the drink will come out
tasting like chalk. Mix in the sugar and vanilla and stir till the sugar dissolves.

To serve, pour the horchata into tall, ice-filled glasses. It keeps, refrigerated, for several days. A sip can really soothe the tongue after hot, spicy foods.